Buckwheat, locally known as Kuttu, is a versatile substitute for wheat and rice. It can be used in savory and sweet dishes alike, making it an essential gluten-free staple in our kitchens. Since it’s actually a seed, it can also be consumed during fasting days when grains are not allowed.
Cook hulled buckwheat by rinsing and toasting. Simmer with a 2:1 water ratio. Use in salads, sides, and more.
Q. Is toasting hulled buckwheat necessary?
A. Toasting is optional but can enhance its nutty flavor. Simply toast in a dry skillet for a few minutes before cooking.
Q. Can hulled buckwheat be reheated?
A. Yes, reheat cooked buckwheat gently on the stovetop with a splash of water or broth to prevent drying.
